Crispy Bread Pakora

Crispy Bread pakora

Golden, crunchy bread stuffed with spicy potato and green pea filling

Ingredients

For the Potato Filling 

• 4 medium-sized potatoes, boiled and mashed
• Green peas, as needed
• 2 green chillies, finely chopped
• ½ tsp finely chopped ginger
• 2 tsp oil

Spices:

• ½ tsp lightly crushed fennel seeds
• ½ tsp lightly crushed coriander seeds
• ½ tsp coriander powder
• ½ tsp red chilli powder
• ¼ tsp garam masala powder
• ½ tsp black salt
• ½ tsp amchur (dry mango) powder
• Salt to taste
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ tsp roasted cumin powder

For the Besan Batter

• 2 cups gram flour (besan)
• Carom seeds (ajwain), lightly crushed, as needed
• Salt to taste
• 1 tsp baking powder
• Water, as needed
• 1 tbsp oil

For the Bread

• 8 slices of bread
• Oil for deep-frying

Method

Step 1: Prepare the Potato Filling

Heat 2 teaspoons of oil in a pan. Add the chopped green chillies and ginger, and sauté until fragrant. Add all the spices and roast them gently. Add the green peas and cook briefly. Then add the boiled, mashed potatoes and mix everything thoroughly. Cook until the potatoes are well coated with the spices. Set aside to cool.

Step 2: Prepare the Besan Batter

In a mixing bowl, add the gram flour, crushed ajwain, salt and baking powder. Gradually add water while whisking to make a smooth, medium-thick batter. Make sure it is neither too thin nor too thick. Add 1 tablespoon of oil, mix well and let the batter rest for 10 minutes.

Step 3: Assemble the Bread Pakoras

Take one slice of bread and spread an even layer of the prepared potato filling over it. Cover with another slice of bread to make a sandwich. Cut diagonally into two triangles. Repeat with the remaining bread slices and filling.

Step 4: Fry Until Crispy

Heat oil in a deep pan over medium heat. Dip each bread sandwich into the besan batter, coating all sides evenly. Carefully slide it into the hot oil and fry, turning occasionally, until golden brown and crispy on all sides. Maintain medium heat to ensure the coating cooks evenly without burning.

Step 5: Serve and Enjoy!

Remove the bread pakoras and drain the excess oil. Serve hot with green chutney, tomato ketchup or your favourite dipping sauce.

Chef’s Tip: For the crispiest results, keep the batter at medium thickness and fry the pakoras over medium heat until beautifully golden